Giganties (Greek Lima Beans)
a Greek comfort food
The Giant (Gigantes Elephantes) Beans from are a Greek variety of high quality, thin-skinned and very easy to prepare (short boiling time) that has been cultivated in this area since the 16th century. This variety is distinguished by the large size of beans, their reniform shape and white colour. These organic giant beans are grown around the Mikri Prespa lake, a place of unique beauty and cultural tradition. The cultivation takes place at an altitude of 860m, in the protected area of the Prespes National Park and in small family farms. The farmers still preserve traditional farming methods. Their taste is so rich and full that they are delicious even plain, without any kind of sauce. Try them cooked in the oven or discover new ways to enjoy them in salads with feta cheese or along with meat or shellfish.
Ingredients
1 (14 ounce) package dried large Greek lima beans
1 1/2 jars Jovial peeled tomatoes, lightly smashed
3/4 cup olive oil
3 cloves garlic, chopped
sea salt to taste
1/2 cup chopped fresh dill
Directions
Place the lima beans in a large saucepan. Pour enough water to fill to 2 inches above top of the beans. Allow to soak overnight.
Preheat oven to 375 degrees. Drain water and cover with fresh water again. Place the saucepan over medium heat; bring to a boil; reduce heat to medium-low and simmer 25 minutes (until al dente); drain.
Pour the beans into a 9 x 13 baking dish. Add the tomatoes, olive oil, garlic, salt, and dill; stir. Bake in preheated oven for 1 - 1 1/2 hours, stirring occasionally and adding water if the mixture appears dry. Do not overcook and remove from oven when beans are soft but not mushy. Serve warm.